I'd like to start making my own ranch dressing. The recipe I want to use calls for greek yogurt, mayo (I'll probably use a store-bought low-fat kind), buttetmilk, cooked jalapenos (for a kick), garlic and cooked green onions. Is the garlic my biggest problem? The recipe makes a ton (it calls for two pounds of yogurt and a cup each of mayo and buttermilk), so I'm trying to figure out if and how much I should scale it down by. Is the garlic my biggest problem?
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.